Francesinha

Francesinha here was solidly made — bright with olive oil and garlic without anything to complain about. bacalhau salt cod was present and handled reasonably. But something was missing from the depth that this dish should have. pastéis de nata originated in Belém monastery in the 18th century. The …

I underestimated Francesinha. The briny and savoury description didn't prepare me for the reality. bacalhau salt cod brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. Portugal developed bacalhau salt cod cookery w…

Having eaten Francesinha at several restaurants over the past year, I can say this version is the best. The sweet and eggy in pastries quality is more pronounced here than anywhere else I've tried. fresh sardines is handled with real knowledge — you can taste the difference. This is proper a pastel…

I grew up eating Francesinha and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the smoky and robust was right, egg yolks was handled the way it should be. pastéis de nata originated in Belém monastery in the 18th century. Growing up it was al…

I first ate Francesinha on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the smoky and robust quality I remembered. bacalhau salt cod was handled correctly — something most restaurants here get slightly wrong. Portugal developed …

Francesinha opened a door into a cuisine I'd previously known almost nothing about. The bright with olive oil and garlic flavours are unlike anything in my usual rotation and I mean that positively. Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes fo…